Categories: Pizza/flatbread

Ingredients

• 1 pkg active dry yeast
• 2 tbsp sugar
• 3/4 cups warm whole milk
• 1 large egg
• 1/4 cup tomato paste
• 3 tbsp olive oil
• 1 tsp salt
• 2 3/4 to 3 1/4 cups bread flour
• 1 cup shredded Italian cheese blend
• 2 tsp dried basil
• 1/2 tsp garlic powder

Directions

1. Dissolve yeast and sugar in warm milk. Beat egg, tomato paste, olive oil, salt, yeast mixture and 1 cup flour on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).

2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning to grease the top. Cover with plastic wrap; let rise in a warm place until doubled, about 45 minutes.

3. In a bowl, toss filling ingredients. Punch down dough; turn onto a lightly floured surface. Roll into a 16×12-in rectangle. Sprinkle with filling to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam. Cut into 12 slices.

4. Place, cut side down, in a parchment paper-lined 10-in. cast-iron skillet. Cover with a towel; let rise in a warm place until almost doubled, about 45 minutes. Preheat oven to 350.

5. Bake until golden brown, 20-25 minutes. Remove rolls to a wire rack.

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